Chana Dal Modak

The traditional modak given twist with chana dal stuffing. This is a Sanjeev Kapoor exclusive recipe.

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Chana Dal Modak

Main Ingredients Split Bengal gram (chana dal), Rice flour
Cuisine Indian,Maharashtrian
Course Mithais
Prep Time 31-40 minutes
Cook time 26-30 minutes
Serve 4
Taste Sweet
Level of Cooking Moderate
Others Veg

Ingredients list for Chana Dal Modak

  • 1 cup Split Bengal gram (chana dal) soaked for 1 hour and boiled till ¾ done
  • 2 cups Rice flour
  • 1 1/2 tabl tablespoons Ghee
  • 1 cup Jaggery (gur) chopped
  • 3/4 cup Fresh coconut scraped
  • 1/4 teaspoon Green cardamom powder
  • a pinch Salt
  • for greasing Oil


  1. Put the boiled chana dal into a chopper and crush it coarsely.
  2. Heat 1½ tbsps ghee in a non-stick pan, add the crushed chana dal and sauté for 2-3 minutes.
  3. Add jaggery, mix and cook on medium heat till the mixture leaves the sides of the pan and thickens slightly.
  4. Add coconut and green cardamom powder, mix and cook for 1-2 minutes. Transfer the mixture into a bowl and set aside to cool completely.
  5. Meanwhile to make the dough, boil 2 cups water in a deep non-stick pan. Add salt and remaining ghee.
  6. Add rice flour, mix and switch the heat off. Cover with a lid and set aside for 1-2 minutes.
  7. Transfer the dough into a large plate and knead lightly with a cup while the dough is still warm. Continue to knead till a soft dough is formed and cover with a damp muslin cloth.
  8. To make the modaks, grease your palm with a little oil, take a portion of the dough and shape into a ball. Place the dough ball on a worktop and roll into a medium disc.
  9. Grease a modak mould with some oil, place a dough disc in it and press it well against the sides of the mould. Now place a portion of the chana dal mixture and cover the bottom with some more dough close the mould. Demould and place it on a perforated plate.
  10. Heat sufficient water in the lower part of a steamer, place the perforated plate in it. Close the steamer with its lid and steam for 8-10 minutes.
  11. Transfer them onto a serving plate, garnish with saffron strands and serve warm.